Rolled Pancetta

Skilfully and carefully prepared, one of the sweetest (least salty) cured meats of the Tuscan tradition. After trimming to square it off, it is partially defatted to even out the height across the whole surface, then rolled, or wrapped as they say in Tuscany, tightly on itself. This process gives it its sweetness, but also its appearance: the slice looks like a spiral variegated with the white of the fat and the ruby red of the lean. In taste it is a delicate product, very soft in the mouth and sweet, with light aromas of pepper.

Particularly good alongside fresh, delicate cured meats, perhaps accompanied by fresh or dried figs, dried prunes and walnuts. Perfect also on a crostone of bread and pecorino melted in the oven with a drizzle of our millefiori honey. Otherwise it can be laid, as a round slice, on fillets and lean cuts of meat or on poultry, to help stop the product from becoming too dry during cooking, whether in the oven, in a pan, in a pot or on the grill/griddle.

Our advice is to slice it straight from the refrigerator, so that it is not warmed by the blade of the knife or slicer, but to let it warm up a little before eating it, so that you can best appreciate its flavours and aromas, as well as the natural softness of the fat.